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Slow cooker peach melba cobbler

Divinely delicious. - by Ellie Vernon
  • 24 May 2022
Slow cooker peach melba cobbler
Prep: 10 Minutes - Cook: 150 Minutes - Serves 6
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Move over lamb stew. Did you know you could make dessert in your appliance? Well you can, and the results are divinely delicious.

Ingredients

2 x 825g cans peach halves in juice

2 Tbsp cornflour

2 Tbsp brown sugar

1 cup frozen raspberries

470g packet lemon cake mix

100g butter, melted

1 free-range egg, lightly beaten

Toasted flaked almonds, icing sugar, and cream, to serve

Method

  1. Drain peaches, reserving liquid. Put peaches in the bowl of 5L slow cooker.

  2. Combine cornflour and brown sugar with ½ cup of reserved juice, mixing until smooth. Stir in an extra ¼ cup of reserved liquid, then pour over peaches. Scatter raspberries over the top.

  3. Combine sachet of lemon cake mix in a large bowl with butter and egg until just combined. Dollop tablespoonfuls of batter over fruit. Set sachet of icing mix aside for another use.

  4. Put bowl into appliance, cover with lid and cook on high for 2½ hours.

  5. Scatter with almonds, dust with icing sugar and serve with cream.

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Nanna’s old-style chocolate cobbler

Gluten-free pear and rhubarb cobbler

  • Food
  • Desserts Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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